Description
Hearty lentil stew served over creamy mashed potatoes for a comforting, plant-based meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 1/2 cups dried brown or green lentils
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper
- 2 tablespoons fresh parsley
- 4 large potatoes
- 1/4 cup plant-based milk
- 2 tablespoons dairy-free butter
- Salt
Instructions
- Heat olive oil and sauté onion and garlic.
- Add carrots and celery and cook until softened.
- Stir in spices and tomato paste.
- Add lentils, tomatoes, bay leaf, and broth and simmer until tender.
- Boil potatoes until fork-tender and mash with milk and butter.
- Season stew, remove bay leaf, and stir in parsley.
- Serve stew over mashed potatoes.
Notes
- Store stew and potatoes separately.
- Reheat gently with added liquid if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg